2.1K
Yield: 2 cups
Red Chilli Hummus
Traditional chickpea dip with a hot chilli kick.
Prep Time
2 minutes
Total Time
2 minutes
Ingredients
- 2 Hot Red Chilies
- 2 Garlic Cloves
- 1/2 Tsp Salt
- 1 1/2 Cup Chickpeas
- 2/3 Cup Tahini Paste
- 2 Tbsp Lemon Juice
- 1/4 Tsp Paprika
- 1 Tbsp Parsley
Instructions
- Deseed and chop the chilli, and roughly chop the parsley
- Drain and rinse the chickpeas
- Place the chillies, garlic and salt into a food processor and blits to a smooth paste
- Add the chickpeas, tahini and leon juice and blits until smooth
- Taste to check the seasoning and add more salt or lemon juice if needed - to your taste
- Transfer to a small dish and top with some chopped parsley and a sprinkling of paprika
Notes
This recipe is adapted from my favorite vegan cookbook: Vegan Fire & Spice